|This makes a great side dish as part of a roast dinner, or add it to bread and a source of protein for lunch. The orange garnish is an optional extra.|
- Stir fry the cabbage in the oil with the cumin and fennel seeds, until the seeds are just toasting and releasing their aromas, and the cabbage is starting to soften.
- Add the salt and pepper and stir-fry for a minute longer.
- Put the lid on the pan and sweat over a low heat until the cabbage is cooked. (Keep an eye on it to make sure there is sufficient juice from the cabbage to prevent scorching. If there isn't, you can help things along by turning the heat down further and adding a splash of water- but only a splash).
- Add the lemon juice before serving.